KR20150078709A - Kimchi comprising sweet pumpkin and gardenia seeds - Google Patents

Abstract

The present invention relates to white kimchi comprising a sweet pumpkin and Gardeniae fructus and a method for preparing white kimchi by comprising extracts from a sweet pumpkin and Gardeniae fructus, wherein the extracts from a sweet pumpkin and Gardeniae fructus are mixed at a proper ratio to prevent the death of lactic acid bacteria and inhibit the growth of harmful bacteria after maturation, thereby maintaining the freshness of the white kimchi for a long time and providing white kimchi having improved taste, nutrients, appearance and texture.

Description

{Kimchi containing sweet pumpkin and gardenia seeds}

The present invention relates to a white fingernail composition comprising pumpkin and gardenia extract, and a method for preparing a white fingernail composition comprising pumpkin and gardenia extract.

Generally, kimchi is a fermented food made by fermenting seasonings such as red pepper powder, salted fish paste, garlic, ginger, and persimmon into main ingredients such as Chinese cabbage and radish, and it is possible to enjoy fresh vegetables in winter, and lactic acid bacteria, various vitamins and minerals It is abundant to prevent adult diseases, and has a unique taste and aroma. It is known that Kimchi is produced by physiologically active substances such as lactic acid bacteria and vitamin C through biochemical reaction called fermentation process to prevent adult diseases such as constipation, diabetes and arteriosclerosis.

However, at the end of the fermentation process of kimchi, lactic acid bacillus is decreased by the action of microorganisms and enzymes, kimchi acid bacteria and harmful bacteria are increased, the texture is softened and the acid concentration is increased, and the taste and shape of kimchi are changed. The decrease of lactic acid bacteria and the increase of harmful bacteria decrease the freshness of Kimchi, and it lowers taste and nutrition.

In particular, the white kimchi is a kimchi dipped in white without putting red pepper powder. However, there is a limitation of materials such as not using red pepper powder to clear soup, and there is a problem that the amount of lactic acid bacteria is less and freshness is lowered than general kimchi. In addition, since red pepper powder is not used, there is a problem that the value of kimchi is lowered because it is easy to get into the inside of the cabbage and the inside of the cabbage.

Therefore, methods of treating radiation or using an artificial synthetic preservative have been studied in order to improve the freshness and preservability of kimchi containing white kimchi, but human safety has not been proved for this method. It is difficult to be applied to such a system. Therefore, there is a growing need for a method of manufacturing white kimchi which can preserve the taste and nutrition of the white kimchi for a long time by using natural materials, remove the inside of the white kimchi, and provide improved taste and nutrition.

Disclosure of Invention Technical Problem [6] The present invention provides a white kimchi having improved taste, nutrition, appearance, and texture after kimchi fermentation, It has its purpose.

Further, there is another object to provide a health-friendly white kimchi including an active ingredient rich in nutrition and effective in the human body.

In order to achieve the above object, according to one embodiment of the present invention, there can be provided a white kimchi composition comprising 2.5 to 6 parts by weight of Chinese cabbage, 0.3 to 0.7 parts by weight of squash, and a gardenia extract of 0.08 to 0.15 .

The gardenia extract may be prepared by making the gardener susceptible to water, and the gardenia may be included in an amount of 5 to 15 parts by weight based on 100 parts by weight of water.

The gardenia may be included in 8 to 12 parts by weight of water.

The composition may further include at least one selected from the group consisting of garlic, ginger, mushroom, mustard, mustard, radish, heath, chestnut, and jujube.

According to an embodiment of the present invention, there is provided a method for preparing a ginger powder, comprising: preparing a ginger powder containing 5 to 15 parts by weight of water per 100 parts by weight of water; And 2.5 to 6 parts by weight of Chinese cabbage, 0.3 to 0.7 part by weight of pumpkin, and 0.08 to 0.15 of the gardenia extract.

According to another embodiment of the present invention, there is provided a Chinese cabbage preparation method comprising: cutting a Chinese cabbage, pickling it, washing and dewatering it to prepare a Chinese cabbage; After the husks and seeds of the pumpkin are removed and steamed for 20 minutes to 40 minutes, the crushed squash material is prepared in the step of preparing the squash ingredients; Preparing a gardenia extract by cutting the gardenia and dipping the gardenia in an amount of 5 to 15 parts by weight with respect to 100 parts by weight of water for 40 to 80 minutes and filtering the mixture to form a yellow gardenia extract; Preparing a first sub ingredient by mixing 0.3 to 0.7 part by weight of the prepared squash paste with 0.08 to 0.15 part by weight of a gardenia extract on the basis of 2.5 to 6 parts by weight of the prepared Chinese cabbage; A second sub ingredient preparation step of preparing a second sub ingredient comprising at least one selected from the group consisting of shrimp, garlic, ginger, mushrooms, mustard, side dish, radish, hearing, chestnut, and jujube; And mixing the first raw material and the second raw material prepared in the prepared Chinese cabbage.

Wherein the mixing step comprises mixing seaweed in water to prepare broth water; And a step of preparing a paste by mixing and heating the grains to the broth prepared in the broth preparation step; And a spice inserting step of preparing a sauce by mixing the paste prepared in the pull preparing step with the prepared first and second raw materials and inserting sauce into the prepared Chinese cabbage.

In the preparing step, the grain flour may include at least one selected from the group consisting of soybean flour and sweet potato flour.

In the broth preparation step, the seaweed may include at least one selected from the group consisting of kelp, top, parasitic, and auditory.

Hereinafter, terms used in the present invention will be defined.

In the present invention, the white kimchi refers to a light kimchi which is not sprinkled with red pepper powder in Chinese cabbage, Because it does not use red pepper powder or salted fish a lot, it is easy to go out, so you can add a refreshing feeling by putting boats and chestnuts.

In the present invention, the pumpkin refers to a sweet pumpkin such as C. maxima of Latin America among amber. It tastes like a night and is called a night pumpkin. It is rich in starch and inorganic salts, and contains a lot of vitamin BC, so it can be eaten as a stock substitute. The outer surface is dark green, and the flesh is dark yellow or greenish-yellow. It is known to help the spleen (jira) function and promote appetite.

In the present invention, the gardenia is a mature fruit of the gardenia belonging to the madder family. It has traditionally removed heat, angered and cleared the blood, and has a fever, It is known to be used as a medicament for treating nosebleeds and the like. However, kimchi having enhanced taste, nutrition and freshness, including pumpkin and gardenia, was first invented by the present inventor.

The white fingernail composition and the method of manufacturing the white fingernail according to the present invention can provide a white fingernail which is rich in vitamins and dietary fiber and low in fat and is effective in preventing dieting and constipation by containing a gardenia extract and a pumpkin useful in human body.

In particular, by mixing the gardenia extract and the pumpkin at an appropriate ratio, it is possible to maintain the fresh taste of the kimchi for a long period of time by preventing the death of the lactic acid bacteria and inhibiting the growth of the harmful bacteria even after aging and by improving the taste of the poached taste.

In addition, since the unique sweetness of the pumpkin and the unique yellow color of the gardenia and the pumpkin have excellent taste, texture and appearance, it is possible to provide a white kimchi having high preference to both male and female.

Hereinafter, the present invention will be described in more detail by way of examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

The white fingernail composition according to the present invention is characterized by containing pumpkin and gardenia extract. The inventor of the present invention found that the sweet potato promotes the ripening and the gardenia extract inhibits the ripening, and the sweet potato and the gardenia extract are blended in an appropriate ratio to prepare the white kimchi composition, thereby improving the freshness and preservability and at the same time, We invented white kimchi with improved flavor and texture.

In addition, the sweet pumpkin and the gardenia extract are blended in an appropriate ratio, the sweetness and the bitter taste of the material are appropriately harmonized to improve the taste, and the white kimchi rich in nutrients and beneficial to the human body can be provided.

The pumpkin and gardenia extract comprise 0.3 to 0.7 parts by weight of pumpkin, and 0.08 to 0.15 of gardenia extract, based on 2.5 to 6 parts by weight of Chinese cabbage. The sweet pumpkin should be blended so as to occupy a larger weight ratio than the gardenia extract. If the gardenia extract contains a lot of the gardenia extract than the weight ratio, the bitter taste and the bitter taste of the gardenia are strongly felt and the taste is poor. have. In addition, when the juice extract is contained less than the above-mentioned weight ratio, the freshness is deteriorated to deteriorate the preservability and the preference for the taste and appearance of the kimchi may be lowered and the color of the yellow color may be decreased and the preference may be lowered.

The above-mentioned gardenia extract means that the gardenia is prepared by immersing the gardenia in water for 40 to 80 minutes. At this time, the gardenia may be contained in an amount of 5 to 15 parts by weight based on 100 parts by weight of water. When a lot of the gardenia extract is contained in a larger amount than the above-mentioned weight ratio, the bitter taste and bitter taste of the gardener are felt strongly, and the taste is deteriorated, so that the period of ripening of the white kimchi takes too long. In addition, when the juice extract is contained less than the above-mentioned weight ratio, the freshness is deteriorated to deteriorate the preservability and the preference for the taste and appearance of the kimchi may be lowered and the color of the yellow color may be decreased and the preference may be lowered.

Preferably, the gardenia may be contained in an amount of 7 to 13 parts by weight based on 100 parts by weight of water. More preferably, the gardenia can be contained in an amount of 9 to 11 parts by weight based on 100 parts by weight of water.

In addition, the white fingernail composition containing the pumpkin and the gardenia extract may further include at least one material selected from the group consisting of garlic, ginger, mushroom, bean curd, bean curd, radish, hearing, chestnut, and jujube.

Meanwhile, the method of manufacturing a white gum according to the present invention comprises the steps of: preparing an extract of a gardenia containing water, wherein the gardenia is contained in an amount of 5 to 15 parts by weight based on 100 parts by weight of water; And 2.5 to 6 parts by weight of Chinese cabbage, 0.3 to 0.7 parts by weight of pumpkin, and 0.08 to 0.15 of said gardenia extract. The sweet pumpkin should be blended so as to occupy a larger weight ratio than the gardenia extract. If the gardenia extract contains a lot of the gardenia extract than the weight ratio, the bitter taste and the bitter taste of the gardenia are strongly felt and the taste is poor. have. In addition, when the juice extract is contained less than the above-mentioned weight ratio, the freshness is deteriorated to deteriorate the preservability and the preference for the taste and appearance of the kimchi may be lowered and the color of the yellow color may be decreased and the preference may be lowered.

Preferably, the gardenia may be contained in an amount of 7 to 13 parts by weight based on 100 parts by weight of water. More preferably, the gardenia can be contained in an amount of 9 to 11 parts by weight based on 100 parts by weight of water.

In addition, the method of manufacturing a white kimchi according to the present invention comprises: a Chinese cabbage preparation step (S1) of cutting Chinese cabbage, pickling, washing and dewatering to prepare Chinese cabbage; After the husks and seeds of the pumpkin are removed and steamed for 20 to 40 minutes, the squash is prepared in the step (S2); A step of preparing a gardenia extract (S3) for cutting a gardenia, dipping 5 to 15 parts by weight of gardenia against 100 parts by weight of water for 40 to 80 minutes, and filtering the mixture to form a yellow gardenia extract; (S4) preparing a first sub ingredient by mixing 0.3 to 0.7 parts by weight of the prepared squash paste with 0.08 to 0.15 part by weight of a gardenia extract on the basis of 2.5 to 6 parts by weight of the prepared Chinese cabbage; (S5) for preparing a second sub-ingredient comprising at least one selected from the group consisting of shrimp, garlic, ginger, mushrooms, mustard, fenugreek, radish, heath, chestnut, and jujube; And a mixing step (S6) of mixing the prepared first and second raw materials to the prepared Chinese cabbage.

The Chinese cabbage preparation step (S1) is a step of pickling and washing and dewatering the Chinese cabbage by cutting the cabbage to a predetermined size, separating the upper leaves of the cabbage, cutting the Chinese cabbage into a predetermined size, for example, 1/2 or 1/4 size A cutting step; A pickling step in which the Chinese cabbage cut in the cutting step is soaked in brine and sprinkled with salt; A washing step of washing the Chinese cabbage pickled in the pickling step with water; And a dehydrating step of preparing the pickled Chinese cabbage by removing water from the Chinese cabbage washed in the washing step.

It is preferable that the salted Chinese cabbage is kept at a salt concentration of 3 to 5 parts by weight. If the salt concentration of the pickled Chinese cabbage is 3 parts by weight, the prepared kimchi is easily broken, and if the salt concentration exceeds 5 parts by weight, fermentation will not occur and bitter taste will be produced.

The dehydrating step is a step of removing water from the Chinese cabbage washed in the washing step. When water is less removed from the cabbage pickled, the produced Chinese cabbage contains a lot of water, It is placed on the sieve for about 2 hours to remove water.

The step (S2) of preparing the squash ingredients comprises removing the shells and seeds of the pumpkin, steaming the squash for 20 to 40 minutes and then crushing the squash, removing both the dark green shells and the middle seeds outside the pumpkin; Steaming the cooked squash pulp with steam or the like for 20 minutes to 40 minutes; And crushing the steamed pumpkin. The crushed squash is used as a squash material for the white gum composition. The crushed pumpkin must then be mixed with the gardenia extract to make it liquid, so it can be cracked to prevent it from lumping.

The step of preparing the groom extract (S3) comprises cutting the groom, cutting the groom into water for 5 minutes to 60 minutes, and then filtering the grate to prepare a yellow grooming extract. Immersing the cut gardenia in water for 40 to 80 minutes; And filtering the soaked gardenia and water into a sieve to remove the solid and to separate the yellow gardenia extract. The gardenia fruit should be cut so that the yellow extract can be extracted, and there is no limitation on the size of the cut. If the cutter is soaked in water for too short, useful materials may not be extracted sufficiently. Also, if the cut orchid is soaked in water for too long, the bitter taste of the gardenia may be excessive. Therefore, it is preferable to immerse the cut gardenia in water for 40 to 80 minutes, preferably 50 to 70 minutes.

The gardenia extract is extracted by adding 5-15 parts by weight of gardenia to 100 parts by weight of water. When a lot of the gardenia extract is contained in a larger amount than the above-mentioned weight ratio, the bitter taste and bitter taste of the gardener are felt strongly, and the taste is deteriorated, so that the period of ripening of the white kimchi takes too long. In addition, when the juice extract is contained less than the above-mentioned weight ratio, the freshness is deteriorated to deteriorate the preservability and the preference for the taste and appearance of the kimchi may be lowered and the color of the yellow color may be decreased and the preference may be lowered.

The first sub ingredient preparation step S4 is a step of preparing a first sub ingredient to be mixed with the mashed soft gourd ingredients prepared in the step S2 and the yellow gruel extract prepared in the step S3 to enter the small spice of the white kimchi. It is possible to mix the pumpkin material and the gardenia extract evenly so as to become a thick texture liquid. The pumpkin and gardenia extract are preferably added in an amount of 0.3 to 0.7 parts by weight, and the gardenia extract in an amount of 0.08 to 0.15, based on 2.5 to 6 parts by weight of Chinese cabbage. It is preferable that the pumpkin be blended so as to occupy a weight ratio larger than the gardenia extract. When a lot of the gardenia extract is contained in a larger amount than the above-mentioned weight ratio, the bitter taste and bitter taste of the gardener are felt strongly, and the taste is deteriorated, so that the period of ripening of the white kimchi takes too long. In addition, when the juice extract is contained less than the above-mentioned weight ratio, the freshness is deteriorated to deteriorate the preservability and the preference for the taste and appearance of the kimchi may be lowered and the color of the yellow color may be decreased and the preference may be lowered.

When the white kimchi is prepared at the above mixing ratio, it is possible to provide a white kimchi which is sweet and sour and which meets the preferences of male and female.

The second sub ingredient preparation step S5 is a step of preparing a second sub ingredient comprising at least one member selected from the group consisting of shrimp, garlic, ginger, mushroom, mustard, safflower, radish, , The second raw material contained in the spice (small) at the time of manufacturing the white kimchi is selected, trimmed, cut to a suitable size, pulverized and metered and prepared. The second sub ingredient is included in the seasoning of the white kimchi. The material to be used in the preparation of the white kimchi is not limited to the above-mentioned kind, and other materials may be added according to the preference of the individual.

60 to 80 parts by weight (g) of garlic sauce, 20 to 40 parts by weight (g) of garlic, and 10 to 30 parts by weight (g) of ginger are contained in the second sub ingredient, 150 to 250 parts by weight gauze, 150 to 250 parts by weight gauze, 150 to 250 parts by weight gauze, 0.8 to 1.2 gauze and 70 to 150 parts by weight gauze. The garlic or ginger may be used in a small size and may be cut into 2 to 5 lengths, but the present invention is not limited thereto. Chestnuts are removed by removing the shell. Jujube can be washed and dried before use.

The above-mentioned hearing is a food which prevents the adult disease and obesity by adding a cool taste to kimchi and rich in vitamins and minerals. It is rich in vitamin C, calcium and phosphorus and has good effects on growth and bone development of children. Hearing is also effective in preventing constipation by containing a lot of fiber material that helps the peristalsis of the colon. The hearing also contains a large amount of potassium, thereby controlling the sodium excretion to prevent hypertension, and killing harmful bacteria including alginic acid during fermentation to enhance the freshness of kimchi.

The mushroom may be, but is not limited to, mushroom.

The mixing step S6 is a step of mixing the first raw material prepared in step S4 and the second raw material prepared in step S5 to the Chinese cabbage prepared in step S1 and mixing the seaweeds with water to prepare broth water, ; And a step of preparing a paste by mixing and heating the grains to the broth prepared in the broth preparation step; And a spice inserting step of preparing a sauce by mixing the paste prepared in the pull preparing step with the prepared first and second raw materials and inserting sauce into the prepared Chinese cabbage.

The seaweed preparation step boils seaweeds such as sea tangle, seaweed, parasites, and hearing to water, so that the seasoning components and various kinds of usable components are extracted into the seawater. The white kimchi in which the broth is used is rich in nutrients such as calcium, phosphorus, potassium, etc., and is effective in preventing adult diseases. It contains a large amount of alginic acid to promote the fermentation of lactic acid bacteria and suppresses growth of harmful bacteria, have. The kelp, top, parasitic, and auditory can be used as a whole, or only a part thereof can be selectively used.

The pulp preparation step is a step of preparing a pulp by mixing cereal flour into the broth prepared in the broth preparation step, preferably 55 to 65 g of glutinous rice flour, 20 to 30 g of sweet potato flour per 600 g of broth prepared in the broth preparation step And 40 to 50 g of a bean are mixed and heated to prepare a paste. Rice flour or the like may be used in place of the glutinous rice flour in the preparation step of the pull. Any one of glutinous rice flour and sweet potato flour can be optionally used, but is not limited thereto. The sweet potato powder provides a savory taste, has a lot of fiber, improves the digestive function, inhibits the growth of harmful bacteria, eliminates the inside of the kimchi, and maintains the freshness of the kimchi. The beans are added to the kimchi to add flavor and provide a large amount of amino acid nutrients.

The sauce-inserting step is a step of preparing a sauce by mixing the paste prepared in the pull-preparing step with the prepared first and second raw materials, and inserting sauce into the prepared cabbage. The prepared sauce is put in between the cabbage leaves, Kimchi is produced.

The white kimchi manufacturing method may further include a sealing step of sealing the kimchi prepared in the seasoning inserting step into a jar.

In addition, the method of manufacturing the white kimchi may further include a step of aging the kimchi after the sealing step. In the step of aging the kimchi, the prepared kimchi is allowed to stand at a temperature of 13 to 17 degrees for 40 to 52 hours so that the lactic acid bacteria in the kimchi can be aged sufficiently to reproduce.

In addition, the method of manufacturing the white kimchi may further include a storage step of storing the kimchi, which has been aged since the kimchi ripening step, in a refrigerator so that freshness can be maintained for a long period of time.

Example  One. Sweet pumpkin  AND METHOD FOR MANUFACTURING WHITE KIM KIT

1. Cut the Chinese cabbage three times and cut in half, and 1.5 cups of salt was dissolved in 15 cups of water and dissolved in the brine. Then, 1.5 cups of salt was sprayed between the cabbages, and the mixture was washed for 5 hours. 5 hours in winter and 8 hours in the winter).

2. Peel off the pumpkin and remove the seeds. Then, steamed the steamer for about 30 minutes and crushed it with a spatula to prepare the pumpkin material.

3. Cut 60 g of gardenia, soak 60 g of water for 60 minutes, remove the yellow water, and then filter it into fine chunks and prepare an extract.

4. 500 g of the above-mentioned pumpkin material and 100 g of gardenia extract were evenly mixed (5: 1 part by weight) to prepare a first sub ingredient.

5. Gargle 30g and ginger 1 side, chopped 200g freshly and 200g safflower cut into 3 lengths. Mushrooms were sliced into 1 bag, and 2 pieces of mushroom were cut and prepared. Three chestnuts and five jujubes were cut and 100 g of the auditory washes were cleaned to prepare a second sub ingredient.

6. Tenderloin was dewatered and cooled. The bean paste was poured into a blender, and the beans were prepared. Then, 60 ml of soybean paste, 45 potato flour, and 90 ml of glutinous rice flour were added to 600 ml of kelp soup.

7. Kimchi (seasoning) was prepared by mixing the grass, the first ingredient and the second ingredient, and the kimchi sauce was inserted between the cabbage leaves. The Chinese cabbage with the sauce was placed in a jar and covered with Chinese cabbage on top of it. The mixture was poured with 400 ml of sea tangle and 200 ml of water.

8. The prepared white kimchi was aged at 15 ° C for 48 hours and stored in the refrigerator.

Comparative Example  One. Pumpkin  Manufacturing method of a white kimchi containing

The white kimchi was prepared in the same manner as in Example 1, except for the gardenia extract.

Comparative Example  2. Preparation of white kimchi containing gardenia extract

The white kimchi was prepared in the same manner as in Example 1, except for the pumpkin.

Comparative Example  3. Manufacturing method of white kimchi

The white kimchi was prepared in the same manner as in Example 1 except that the pumpkin and the gardenia extract were excluded.

Comparative Example  4. Manufacturing method of white kimchi with different mixing ratios

In the manufacturing method of the white kimchi of Example 1, 500 g of the pumpkin material and 40 g of the gardenia extract were mixed to prepare a white kimchi.

Comparative Example  5. Manufacturing method of white kimchi with different mixing ratios

In the preparation of the white kimchi of Example 1, 500 g of the pumpkin material and 300 g of the gardenia extract were mixed to prepare a white kimchi.

Experiment result

The white kimchi prepared by the manufacturing method of Example 1 and Comparative Examples 1 to 5 were subjected to sensory evaluation after two weeks of manufacture. Sensory tests were performed on 20 trained test personnel (10, 20, 30, and 5 male and 5 female). The evaluation items were evaluated as excellent taste 5 points, good 4 points, normal 3 points, poor 2 points, and very poor 1 point using the 5 point scale method, . The results are shown in Table 1 below.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Taste 4.2 One 2.7 3.1 2 2.9 Sour taste 3 1.1 2.9 3 2.2 2.8 Exterior 4.1 2.8 3 3.1 3.1 3.2 Whole flavor
(Synthesis) 4.5 2.3 0.9 3.1 2.8 2.1

As shown in the table, the white gum composition comprising the squash powder and the gardenia extract according to Example 1 of the present invention showed the best score in the taste, sour taste, appearance, and total taste (total). Therefore, it has been confirmed that the white kimchi composition according to the present invention can prevent the death of lactic acid bacteria and inhibit the growth of harmful microorganisms even after aging and maintain the freshness of kimchi for a long time.

On the contrary, the white kimchi (Comparative Example 1) containing no gardenia extract and the soft kimchi (Comparative Example 1) and the white kimchi (Comparative Example 4) containing the gardenia extract in too small a ratio compared to the pumpkin were evaluated with a particularly low score , And it was confirmed that the maturity of white kimchi was accelerated by the pumpkin and the freshness was lowered.

In addition, the white kimchi (Comparative Example 2) in which the ginger extract was added without adding the pumpkin, and the white kimchi (Comparative Example 3) in which the gardenia extract was added in an excessive ratio compared to the pumpkin (Comparative Example 3) .

Further, it was confirmed that, in appearance, when the ginger extract was not contained or contained too little, the pumpkin material was not uniformly mixed into the liquid phase, resulting in poor appearance evaluation. Therefore, in the case of the present invention in which the pumpkin and the gardenia extract were blended in an appropriate ratio, the float of the pumpkin did not occur, and the uniformity of the yellow light enhanced the preference for the outer appearance.

Therefore, the method of manufacturing a white kimchi according to the present invention, in which the sweet pumpkin and the gardenia extract are blended in an appropriate ratio, exhibits excellent taste, texture and appearance as compared with an ordinary white kimchi to which the two materials are not added, .

In addition, by including gardenia extract and pumpkin useful in the human body, it is possible to provide a white kimchi that is rich in vitamins and dietary fiber and low in fat and effective in preventing dieting and constipation.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims (9)

2.5 to 6 parts by weight of Chinese cabbage, 0.3 to 0.7 parts by weight of pumpkin, and 0.08 to 0.15 of a gardenia extract,
Wherein the gardenia extract is obtained by extracting 5 to 15 parts by weight of gardenia relative to 100 parts by weight of water. The method according to claim 1,
Wherein the gardenia extract is prepared by extracting the gardenia with water for 40 to 80 minutes. The method according to claim 1,
Wherein the gardenia is comprised of 7 to 13 parts by weight of water. 4. The method according to any one of claims 1 to 3,
Wherein the composition further comprises at least one selected from the group consisting of garlic, ginger, mushroom, mustard, side wave, radish, audible, chestnut, and jujube. The step of preparing the extract comprises preparing the gardenia with water by including 5 to 15 parts by weight of the gardenia relative to 100 parts by weight of water; And
2.5 to 6 parts by weight of Chinese cabbage, 0.3 to 0.7 parts by weight of pumpkin, and 0.08 to 0.15 of the gardenia extract. Preparing a Chinese cabbage by cutting Chinese cabbage, washing and dehydrating it to prepare Chinese cabbage;
After the husks and seeds of the pumpkin are removed and steamed for 20 minutes to 40 minutes, the crushed squash material is prepared in the step of preparing the squash ingredients;
Preparing a gardenia extract by cutting the gardenia and dipping the gardenia in an amount of 5 to 15 parts by weight with respect to 100 parts by weight of water for 40 to 80 minutes and filtering the mixture to form a yellow gardenia extract;
Preparing a first sub ingredient by mixing 0.3 to 0.7 part by weight of the prepared squash paste with 0.08 to 0.15 part by weight of a gardenia extract on the basis of 2.5 to 6 parts by weight of the prepared Chinese cabbage;
A second sub ingredient preparation step of preparing a second sub ingredient comprising at least one selected from the group consisting of shrimp, garlic, ginger, mushrooms, mustard, side dish, radish, hearing, chestnut, and jujube; And
And mixing the first raw material and the second raw material prepared in the prepared Chinese cabbage. The method of claim 6,
The mixing step
Mixing the seaweed with water to prepare broth; And
Preparing a broth by mixing and heating the grains to the broth prepared in the broth preparation step; And
And a seasoning inserting step of preparing spices by mixing the grass prepared in the pulling preparation step with the prepared first and second raw materials and inserting seasoning into the prepared Chinese cabbage. The method of claim 7,
Wherein the seaweed preparation comprises at least one selected from the group consisting of kelp, top, parasitic, and auditory. The method of claim 7,
Wherein the cereal flour in the pull preparation step includes at least one selected from the group consisting of soybean flour and sweet potato flour.